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Print Recipe
 Thick Fish Soup "A La Vatersay" Recipe
Traditional Belgian fish stew (waterzooi), previously considered a food of the fishermen who could not afford the meals that are caught. This is a thick, rich fish soup with vegetables, egg yolks and cream. Wrote: "A la", because the site has a lot of "experts" of cooking, who will protest the authenticity of the recipe. I did with digressions, as I did not have all the necessary products available. But the taste didn't get any worse. It is very flavorful and delicious!
Course First Course
Cuisine Belgian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Course First Course
Cuisine Belgian
Keyword Easy, For Beginners
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. We clean the fish and cut it into portions. I chose not to fillet the fish so it wouldn't fall apart.
    We clean the fish and cut it into portions. I chose not to fillet the fish so it wouldn't fall apart.
  2. Fill the fish with water, put a Bouquet of garnishes, salt. Bring to a boil, remove the foam and cook over medium heat for about 15 minutes until the fish is ready. As soon as the flavor of seasonings goes, I recommend removing them, so as not to over-saturate the broth with them.
    Fill the fish with water, put a Bouquet of garnishes, salt. Bring to a boil, remove the foam and cook over medium heat for about 15 minutes until the fish is ready. As soon as the flavor of seasonings goes, I recommend removing them, so as not to over-saturate the broth with them.
  3. Vegetables are cleaned, diced onions and carrots, celery strips.
    Vegetables are cleaned, diced onions and carrots, celery strips.
  4. In a saucepan, a high frying pan or a pan with a thick bottom, pour vegetable oil. Put the vegetables in a hot pan and simmer over medium heat for about 8 minutes until soft.
    In a saucepan, a high frying pan or a pan with a thick bottom, pour vegetable oil. Put the vegetables in a hot pan and simmer over medium heat for about 8 minutes until soft.
  5. Put the potatoes, cut into cubes.
    Put the potatoes, cut into cubes.
  6. Pour the strained broth (about 1 liter). Bring to a boil, reduce the heat to medium, cook for 15 minutes.
    Pour the strained broth (about 1 liter). Bring to a boil, reduce the heat to medium, cook for 15 minutes.
  7. Add salt, pepper mixture, and chopped garlic. Boil. Turning off the fire.
    Add salt, pepper mixture, and chopped garlic. Boil. Turning off the fire.
  8. Mix cream, egg yolk, lemon juice.
    Mix cream, egg yolk, lemon juice.
  9. Add half a Cup of warm fish broth, mix well with a whisk.
    Add half a Cup of warm fish broth, mix well with a whisk.
  10. Add the cream and yolk to the soup, stirring with a whisk. The soup should not boil, otherwise the cream will curdle.
    Add the cream and yolk to the soup, stirring with a whisk. The soup should not boil, otherwise the cream will curdle.
  11. Put the boiled fish in the soup, warm it up for 5 minutes, without bringing it to a boil. Let the soup brew for 10 minutes.
    Put the boiled fish in the soup, warm it up for 5 minutes, without bringing it to a boil. Let the soup brew for 10 minutes.
  12. Serve the soup with chopped parsley, white bread or croutons.
    Serve the soup with chopped parsley, white bread or croutons.
  13. Bon Appetit!!!
    Bon Appetit!!!

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Autumn Vegetable Soup with Buckwheat Omelet Recipe

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